CHICKEN ENCHILADA SOUP

 

  • Cooking Time:
  • Servings:
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Ingredients

  • 1 Tbsp extra virgin olive oil
  • 1 pound of chicken breast or thighs, boneless & skinless
  • 1 medium onion diced
  • 1 green or red pepper diced
  • 1 clove of garlic, minced
  • 1 can of crushed tomatoes (I use Hunt's with green chiles for more heat)
  • 4 C. of chicken broth
  • 3 C. water
  • 1 C. masa harina
  • 16oz can of enchilada sauce, or you can make your own
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • salt and pepper to taste
  • 16oz of Mexican cheese or cheddar cheese
  • Red pepper flakes or hot peppers of your choice for added heat.
  • Tortilla chips
  • chopped cilantro

Directions

  • Over medium heat, coat pot with oil, and brown chicken 4-5 minutes per side. Set chicken aside.
  • Add onions, peppers, garlic and saute over medium heat for about two minutes. Add canned tomatoes, stir, cooking for about 1 more minute, then add chicken broth.
  • Combine masa harina with 2 C. of water in medium bowl; wisk until blended. Add this to the broth mixture. Mix until well combined
  • Add remaining water, enchilada sauce, and spices. Slowly add the cheese, while mixing to prevent clumping. Bring to a boil.
  • Shred the chicken into small bite size pieces, add to the pot. Reduce heat and simmer 30-40 minutes.
  • Serve in bowl with chips, top with cilantro for added taste!
  • *If its too hot for you, add a bit of sour cream to your bowl :)

Notes

This is super easy and made all in one pot! I married into a Hispanic family and I am still learning how to make the authentic foods, but my husband LOVES this soup and asks for it all the time.

Categories: Poultry  Soup  Soup 

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